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Gary's chicken wings

Gary's chicken wings
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  • Gary's chicken wings

    Post #1 - May 21st, 2009, 9:19 am
    Post #1 - May 21st, 2009, 9:19 am Post #1 - May 21st, 2009, 9:19 am
    Looks like a good Memorial Day recipe for chicken wings in the Good Eats section of the Tribune from Gary's Low and Slow book. Am I not reading it correctly or did they not print the recipe for the rub?
  • Post #2 - May 21st, 2009, 9:56 am
    Post #2 - May 21st, 2009, 9:56 am Post #2 - May 21st, 2009, 9:56 am
    Jean Blanchard wrote:Am I not reading it correctly or did they not print the recipe for the rub?

    Jean,

    Does not seem the Tribune printed the rub for Buttermilk-brined hot wings, though he Sun Times did in conjunction with Five steps to BBQ nirvana. You can also buy my rub at The Spice House.

    One additional tip for the Buttermilk brined hot wings, after draining wings give them a quick rinse then coat with remaining rub.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #3 - May 21st, 2009, 12:26 pm
    Post #3 - May 21st, 2009, 12:26 pm Post #3 - May 21st, 2009, 12:26 pm
    Thanks so much! It's on the menu for the weekend.
  • Post #4 - May 22nd, 2009, 3:56 pm
    Post #4 - May 22nd, 2009, 3:56 pm Post #4 - May 22nd, 2009, 3:56 pm
    My husband seems to prefer buttermilk-brined chicken when I make it that way in the smoker :)
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #5 - May 22nd, 2009, 6:39 pm
    Post #5 - May 22nd, 2009, 6:39 pm Post #5 - May 22nd, 2009, 6:39 pm
    leek wrote:My husband seems to prefer buttermilk-brined chicken when I make it that way in the smoker :)

    Leek,

    Yes, absolutely, buttermilk brine works equally as well for the smoker as the grill. My first forays with buttermilk in brine was for whole turkeys low and slow on the smoker.

    Thanks for repositioning the book, makes a significant difference.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #6 - May 23rd, 2009, 9:35 am
    Post #6 - May 23rd, 2009, 9:35 am Post #6 - May 23rd, 2009, 9:35 am
    I do it in the smoker without the water pan, on the high grate. It gets smoke flavor but also the skin crisps up without burning. The best of both worlds.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #7 - January 27th, 2018, 8:19 am
    Post #7 - January 27th, 2018, 8:19 am Post #7 - January 27th, 2018, 8:19 am
    Bringing the thread back to the top. Both of Gary's books and Praise the Lard by Mike and Amy Mills have given me the confidence to smoke. It has turned out to be much easier than I thought it would be. The WSM 18.5 is basically idiot proof when used with guidance from the Gary, patience, and core cooking and kitchen skills.

    I am going to make wings for the Big Game. Where can I find good quality large wings? Peoria Packing is off my list. The chaos, and variability of product, induces a shopper's panic attack. I'm in the west burbs with access to Sam's, Costco, and GFS. I am going to use Gary's rub/method. How many wings per pound? I am sure I am missing important questions. Thanks in advance.
  • Post #8 - January 27th, 2018, 9:43 am
    Post #8 - January 27th, 2018, 9:43 am Post #8 - January 27th, 2018, 9:43 am
    Try Pete’s fresh market or a butcher for wings.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #9 - January 27th, 2018, 9:59 am
    Post #9 - January 27th, 2018, 9:59 am Post #9 - January 27th, 2018, 9:59 am
    This probably won't help based on your location, but gene's sausage shop in lincoln square has gigantic pieces of chicken, including their wings.

    Always have to remind myself of this when making fried chicken
  • Post #10 - January 27th, 2018, 3:31 pm
    Post #10 - January 27th, 2018, 3:31 pm Post #10 - January 27th, 2018, 3:31 pm
    WhyBeeSea wrote:This probably won't help based on your location, but gene's sausage shop in lincoln square has gigantic pieces of chicken, including their wings.


    It does help. My son just moved two blocks south. I would never have thought of Gene's for chicken. Sam's is out - the package is 10 pounds.
    Last edited by funkyfrank on January 27th, 2018, 5:54 pm, edited 1 time in total.
  • Post #11 - January 27th, 2018, 4:29 pm
    Post #11 - January 27th, 2018, 4:29 pm Post #11 - January 27th, 2018, 4:29 pm
    WhyBeeSea wrote:This probably won't help based on your location, but gene's sausage shop in lincoln square has gigantic pieces of chicken, including their wings.

    Always have to remind myself of this when making fried chicken

    Big fan of their chicken leg/thigh quarters, usually ridiculously-priced at something like $0.89/pound
  • Post #12 - January 28th, 2018, 12:21 am
    Post #12 - January 28th, 2018, 12:21 am Post #12 - January 28th, 2018, 12:21 am
    I used Costco for fried wings recently (Food Labs Korean style) and they came out fast, good price rather large. They're disjointed, though, which may not be what you want. 7 lb pack had about 70ish joints.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #13 - January 29th, 2018, 10:46 pm
    Post #13 - January 29th, 2018, 10:46 pm Post #13 - January 29th, 2018, 10:46 pm
    JoelF wrote:I used Costco for fried wings recently (Food Labs Korean style) and they came out fast, good price rather large. They're disjointed, though, which may not be what you want. 7 lb pack had about 70ish joints.


    Thanks Joel. I bought the 7.b pack. Disjointed saves a lot of time, In addition, the pack is divided in to 6 different sealed packages. This allows me to use half and freeze the rest for a later date.

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